5 Fabulous Ferments


| 10/20/2016 12:00:00 AM


Tags: Alaska, fermentation, preservation, Saskia Esslinger,

Have you gotten on the fermentation bandwagon? Ferments are a great way to preserve produce, and the only method that actually increases their nutritional value.

Say what??? Can anything be better than fresh, raw veggies right out of the garden? Why yes! Actually, ferments are high in beneficial enzymes, b vitamins, Omega-3 fatty acids, and probiotics. Fermenting foods preserves nutrients and breaks them down into a more digestible form. In many cases, it also generates new nutrients or removes anti-nutrient toxins.

But maybe you don’t care for sauerkraut. It’s not unusual in our culture. Many of us were not fed sour foods as babies and did not develop a taste for them. And the sauerkraut we have tried has been dead. Literally, most sauerkraut has been pasteurized to make it shelf stable, which kills the beneficial probiotics that we so need.

See, our guts are completely colonized by these beneficial bacteria, but every time we take antibiotics we kill all of them. The antibiotics can’t distinguish between the good bacteria and the bad. Not only that, but every time we consume sugar, or simple carbohydrates such as white flour, we feed the bad bacteria instead of the good. 

Most grocery store sauerkraut is not only dead, but the pasteurization process kills the texture as well. Nobody likes soft, mushy sauerkraut! Unfortunately, this has become the norm because people don’t understand that we need to keep the ferments alive to be the most beneficial to us. And it’s not just the beneficial bacteria, it is the vitamins and enzymes as well. 

So if you are really serious about getting the maximum benefits out of your ferments, don’t can them! Just keep them in the refrigerator or cold storage and they should last 2-12 months, depending on how crisp they started out and how cold you keep them.




elderberry, echinacea, bee hive

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